Sole and Farro with Fennel, Oranges, and Olives
Classic Mediterranean ingredients–fennel, orange, and olives–bring bright, intense flavor to pan-roasted fish, perfect to spoon over nutty, hearty farro, an ancient Italian grain.
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Cooking tools:
- Garlic press
- Grater
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1 or 2 organic shallots
- ½ cup farro
- 1 organic fennel bulb (about ½ pound)
- 2 or 3 cloves organic peeled fresh garlic
- 1 organic Valencia or other orange
- 2 dried bay leaves
- Fish options:
- 2 wild sole fillets (about 5 ounces each)
- 2 wild Alaskan halibut fillets (about 6 ounces each)
- ¼ cup pitted Castelvetrano olives
- 4 or 5 sprigs organic fresh flat-leaf parsley
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